Slice the pork belly block into bite-sized pieces (about 5 mm thick). It's easier to slice if it's a little frozen.
Wash the lettuce and tear the leaves apart.
Mix all the ingredients for ssamjang. You can microwave it for 15 seconds if the sake and spiciness of the garlic bother you.
Create the dipping sauce on a small sauce dish (2 servings).
Grill the pork on an electric griddle without any oil. Eat while hot with your dipping sauce. For ssamjang, you can spread it on lettuce and/or the meat.
I like to have a healthy meal with the combination of meat, lettuce, kimchi, and rice. This recipe makes lots of ssamjang, so if you have leftovers, I recommend tossing it with some bashed cucumbers.
Please serve with this super easy, Korean style seaweed and egg soup (Recipe ID: 2437575).
How about making a kimchi side dish at home as well? Super easy (Recipe ID: 837551).
Story Behind this Recipe
A lot of Koreans live in my town, so naturally, I've been to countless restaurants that specialize in samgyeopsal. I learned how to make ssamjang from my Korean coworker. It's so easy, I make samgyeopsal twice a month at home.
If you put a little bit of ssamjang on the meat and then dip it into the sauce, you can enjoy two kinds of flavors. Pork belly fat is surprisingly healthy, since it contains nutrients such as vitamin B1 that breaks down sugar, and an abundance of niacin/oleic acid that helps inhibit cholesterol. You can also get some capsaicin from the ssamjang, so it's even better.